Editor’s note: This opinion column was originally posted on barfblog.com on March 7, 2018.

I’ve always believed in don’t complain, create.

When I didn’t like the university newspaper I was editor of, I created my own — along with others.

When I didn’t like my higher education, I created my own path to a PhD.

I created my own professoring job — with lots of help from others — and have sorta done my own thing.

So while I’m somewhat beaten with the broken ribs, I still have some spirit.

With Listeria-in-cantaloupe spreading across Australia, I got excited and wrote an op-ed on Monday before lunch.

Amy (Doug’s wife) edited, just like the old days, and I sent it off to the Sydney Morning Herald.

They said they were interested and then — nothing.

Today, with news of a fourth death and more illnesses, I asked again if they were interested.

Nothing.

That’s cool, I have a nostalgia for print and the smell of ink, and I have no doubt print is vanishing. That’s one reason why we made our own publishing outlet, barfblog.com, in 2005 because, “Freedom of the press is guaranteed only to those who own one,” to quote A. J. Liebling.

Here’s the op-ed. And yes, PR flunkies should be paying me for this advice.

On Sept. 9, 2011, reports first surfaced of an outbreak of Listeria linked to cantaloupe – known as rock melons in Australia — grown in Colorado. Already two were dead and seven others sick.

By the end of the outbreak, 33 people were killed and at least 140 sickened.

On Aug. 17, 2012, the U.S. Centers for Disease Control announced an outbreak of Salmonella linked to cantaloupe that ultimately killed three people and sickened 270 in 26 states.

In Australia, a fourth death has now been linked to the Listeria-in-rockmelon outbreak, and the number of sick people has risen to 13.

Already, an Australian rockmelon grower is saying “misinformation” about the listeria outbreak will have a negative impact on growers.

Rather than misinformation, there is a lack of information required to regain consumer confidence and trust.

Sadly, the number of dead and sick will probably grow, because Listeria has an incubation period of up to six weeks. The melon you ate five weeks ago could make you sick with listeriosis tomorrow.
This is not misinformation, it’s biology.

Australian media reports that the Listeria contamination is on the rockmelon surface but I have yet to see any verification of that statement. Under a microscope the exterior of a rockmelon looks like a lunar surface of hills and craters, a soft porous skin which microbes can easily cross.

Regardless of how careful a consumer is while cutting rockmelon, bacteria like Listeria, on the outside or inside, are going to be in the final product.

This means everything has to be done to reduce the risk of contamination beginning on the farm.

On a trip to the local Woolies this morning, I found no rockmelon, however some was available in fresh-cut mixed fruit packages. Shouldn’t those also have been pulled? I asked a stocker where the rockmelons were and he said there were none because of the recall. There was no information posted in the shelf-space that previously held rockmelon.

Us mere mortals, those who like rockmelon, have no information on the size of the farm involved in the outbreak, how often water was tested for dangerous bugs, what kind of soil amendments like manure may have been used, whether the melons went into a dump tank of water after harvest to clean them up, whether that water contained chlorine or some other anti-microbial and how often that water was tested, whether there was a rigorous employee handwashing program, whether the crates the melons were packed in were clean, whether melons were transported at a cool temperature — won’t help with Listeria, it grows at 4 degrees Celsius — and so on.

These are the basic elements of any on-farm food safety program, which my laboratory started developing over 20 years ago for fresh produce in Canada.

These are the questions that need to be answered by any supplier of rockmelon before I would buy again.

The 2011 and 2012 U.S. outbreaks were the result of familiar factors to food safety types: seemingly minor issues synergistically combined to create ideal conditions for Listeria or Salmonella to contaminate, grow and spread on the cantaloupe. There was no overriding factor, and there is no magic solution, other than constant awareness and diligence to the microorganisms that surround us.

Eric Jensen, the fourth-generation produce grower at the centre of the 2011 Listeria-in-cantaloupe outbreak told a reporter once the outbreak was “something Mother Nature did. We didn’t have anything to do with it.”

I’ve yet to see divine intervention as a cause of foodborne illness. Instead, illnesses and outbreaks are frighteningly consistent in their underlying causes: a culmination of a small series of mistakes that, over time, results in illness and death. After-the-fact investigations usually conclude, why didn’t this happen earlier, with all the mistakes going on?

So while retailers ask themselves, why did we rely on such lousy food safety assurances, it would bolster consumer confidence if there was any public indication that Australian rockmelon growers had learned anything from past outbreaks, at home and abroad.

Tying a brand or commodity – rockmelon, lettuce, tomatoes, meat — to the lowest common denominator of government inspections is a recipe for failure. The Pinto automobile also met government standards but that didn’t help much in the court of public opinion.

The best growers, processors and retailers will far exceed minimal government standards, will proactively test to verify their food safety systems are working, will transparently publicize those results and will brag about their excellent food safety by marketing at retail so consumers can actually choose safe food.

Douglas Powell is a former professor of food safety at Kansas State University who publishes the food safety blog, barfblog.com from his home in Brisbane.

“Spring break is the perfect time to make memories with family and friends and Stop Foodborne Illness wants to make sure it’s the fun memories that fill up your social media,” says Stop Foodborne Illness CEO, Deirdre Schlunegger.Maintaining basic food safety standards, like washing hands, and adding some travel-specific practices is the best way to ensure foodborne illness won’t interrupt a fun getaway. Check out the Stop Foodborne Illness top tips for food safety during spring break.

All-inclusive resorts have many perks; they are touted as safer, more affordable, ideal for partying and usually include 24/7 buffets. Having unlimited access to food and drink is convenient, but can be potentially dangerous. Buffets serve large amounts of food over long periods of time, meaning there are more opportunities for food to not be kept at consistent, correct temperatures.

Additionally, everyone shares the same serving utensils, increasing the risk of spreading pathogens. Since many all-inclusive resorts also have sit-down dining options on site, Stop Foodborne Illness recommends avoiding the buffet when possible and following these tips when it’s not.

There’s always the possibility that food has not been held at proper temperatures – cold foods (salads, cold cuts, dressings) should be cold and hot foods (soups, meats, fish) should be hot. Any food that’s served at room temperature, and isn’t supposed to be, is within the temperature “danger zone” where bacteria can thrive.

If you’ve gotten away to a warmer climate, remember the one-hour rule. Any perishable foods that have been sitting out beyond one hour when the temperature is higher than 90° F, is not safe to consume. (It’s 2 hours, if the temperature is below 90° F.)

Another source of contamination is when food is mishandled by people with unclean hands. If you see something, say something. Don’t assume anything. And, of course, after a day’s activities, be sure to wash your own hands before eating.

Fresh fruit and vegetables from the buffet can be a great poolside snack but don’t forget to wash and peel the tasty treat before eating. If you’re in an area with unsafe water, wash the produce with bottled or filtered water.

Eating and drinking can be some of the best things about travelling abroad. While “going local” is a delicious way to experience a new cuisine, it can also be an easier way to contract foodborne illness. Stop encourages travelers to be adventurous, but smart when it comes to consuming food in different countries.

Street food is a great way to experience local culture, but often, stalls don’t have the same hygiene standards as restaurants that cater to tourists. Stop Foodborne Illness recommends being aware of this difference and making wise choices when enjoying dishes from local restaurants or street stands.

Avoid establishments where the food handlers don’t practice good hygiene, such as tying back their hair, wearing protective gloves and having clean hands and fingernails.

Be selective when choosing foods. Avoid raw milk and raw milk cheeses, and other raw foods—including undercooked meat and seafood, and uncooked vegetables —as well as foods that require a lot of handling before serving.

Be extra cautions when visiting a remote destination. Turn up the food safety dial a notch; even though you may enjoy certain foods and beverages at home—like rare meat or runny eggs—it’s better to avoid questionable foods while in a different country. (Being sick in a language you don’t know can really complicate matters.)

As they say, half the fun is getting there! When you’re road tripping, in a rental or hopping on a plane, make sure you arrive at your destination safely with safe snacking habits.

Sanitize tray tables, seat armrests and door handles with an 60% alcohol-based wipe. These frequently touched areas are generally made of plastic, a nonporous material that allows germs to live on longer, and have a higher risk of spreading foodborne illness.

Keep food out of the danger zone . Make sure cold food stays cold—at or below 40°F—by packing it in coolers with frozen gel packs or ice. Stop Foodborne Illness suggests packing beverages in one cooler and perishable foods in another since you are likely to grab beverages most often while on the road. Since hot food needs to stay hot—at or above 140°F, Stop Foodborne Illness suggests passing on hot foods and opting instead for peanuts, and other nuts (including nut butters), jelly, crackers, chips, dried fruit, baked goods such as cookies or muffins, granola bars, popcorn, and whole fresh fruits like bananas, apples, and oranges.

Rinse all fresh produce under running tap water (and patting it dry) before packing it in a cooler, including produce with peel-away skins or rinds. Follow this checklist to make sure coolers are packed properly.

Not going anywhere? Enjoy a relaxing staycation at home but don’t let your food safety practices go on a break. The best way to prevent the spread of foodborne illness is to continue following proper food safety.

]]>http://www.foodsafetynews.com/2018/03/stop-foodborne-illness-suggests-packing-list-for-spring-break/feed/0Growers, health officials in high gear with cantaloupe outbreakhttp://www.foodsafetynews.com/2018/03/growers-health-officials-in-high-gear-with-cantaloupe-outbreak/
http://www.foodsafetynews.com/2018/03/growers-health-officials-in-high-gear-with-cantaloupe-outbreak/#respondFri, 02 Mar 2018 05:01:49 +0000http://www.foodsafetynews.com/?p=148567Continue Reading]]>Growers and retailers met in “crisis talks” this week as Australian public health authorities urged consumers to throw away cantaloupe because of an ongoing Listeria outbreak.

The situation is reminiscent of the deadly 2011 listeriosis outbreak in the United States that was traced to whole cantaloupes. It spanned 28 states, sickened at least 147, and killed 35. Ultimately investigators found that dirty water on the packing shed floor at a Colorado cantaloupe farm was the source of the Listeria monocytogenes.

Two people have died in the Australian outbreak that is linked to a grower in Nericon, New South Wales, according to a notice from the state’s Food Authority. Ten people across three states are known to have been infected, including the two who died. All 10 ate cantaloupe before becoming sick. They became ill between Jan. 17 and Feb. 9.

In addition to the 10 cases already linked to cantaloupe, or rock melon as they are known in Australia, another five cases confirmed this year are under investigation to determine the source of the Listeria.

The unnamed cantaloupe grower stopped production a week ago and is working with authorities to find the source of the Listeria monocytogenes, according to the notice posted Wednesday.

“Any affected product is being removed from the supply chain, so consumers can be assured rockmelons currently available on shelves are not implicated in this outbreak,” the New South Wales Food Authority. Six of the outbreak cases are in New South Wales, with one reported in Victoria and four in Queensland.

Specific sources of foodborne Listeria infection are often difficult to determine because it can take up to 70 days for symptoms to develop.

The NSW Food Authority notice did not state how it was determined what grower had shipped the implicated cantaloupe.

As their investigation continues, state officials in New South Wales are reiterating their previously existing warnings for those at high risk of developing infections from Listeria monocytogenes bacteria — including recommendations to avoid pre-cut fruits and vegetables as well as bagged and packaged salads.

High risk groups include children less than 5, elderly people, pregnant women and other individuals with weak or compromised immune systems. The Food Authority recommends those groups also avoid:

Pre-cooked cold chicken, cold delicatessen meats, and pâté;

Raw seafood and uncooked smoked seafood;

Unpasteurized milk or milk products, and soft cheeses such as brie, camembert, ricotta;

Raw mushrooms; and

Raw sprouts.

Industry reacts, reassures publicAlthough only one grower was implicated as of mid-week, the entire Australian cantaloupe industry is feeling the impact of the outbreak. A similar situation developed in the United States in 2011 when cantaloupe sales across the country dropped.

The growers Down Under are already in damage control mode, according to multiple media reports. Members of the Australian Melon Association are reviewing packing practices and materials from a pathogen control perspective.

Association representatives met in “crisis talks” Thursday with retailers across the country, according to the Australian Associated Press.

After the meeting, the association’s industry development manager, Dianne Fullelove, told the news syndicate that growers currently supplying rockmelon were asked to produce documentation that their fruit is not contaminated.

]]>http://www.foodsafetynews.com/2018/03/growers-health-officials-in-high-gear-with-cantaloupe-outbreak/feed/0Raw milk test in Pennsylvania prompts Campylobacter warninghttp://www.foodsafetynews.com/2018/02/raw-milk-test-in-pennsylvania-prompts-campylobacter-warning/
http://www.foodsafetynews.com/2018/02/raw-milk-test-in-pennsylvania-prompts-campylobacter-warning/#respondTue, 27 Feb 2018 05:01:32 +0000http://www.foodsafetynews.com/?p=148418Continue Reading]]>Pennsylvania officials warned consumers earlier this month that they should immediately discard all raw milk from Conoco View Dairy because it was contaminated with Campylobacter, which can cause serious infections and is killed by pasteurization.

As of Monday, the Pennsylvania Department of Agriculture, which issued the warning Feb. 15, had not received any reports of confirmed Campylobacter infections in connection with the unpasteurized, raw milk from the Perry County dairy, said a department spokeswoman.

All of the implicated milk was labeled with a sell-by date of Feb. 16.

While it is unlikely people still have any of the unpasteurized milk in their homes, consumers should monitor themselves and children who drank the milk for symptoms of Campylobacter infection. It can take several days after exposure for symptoms to develop.

Symptoms usually include diarrhea, fever, and abdominal cramps. The diarrhea is often bloody and may be accompanied by nausea and vomiting, according to the U.S. Centers for Disease Control and Prevention.

Campylobacter infections are particularly dangerous for children, especially if they are younger than 5 years, according to the CDC and the Pennsylvania Department of Health.

“In the years 2007 to 2011, 15 raw milk-related outbreaks were reported in Pennsylvania; 233 persons were confirmed with illness as a result of these outbreaks and 11 were hospitalized,” according to a report from the state health department.

“During this time, only one outbreak associated with pasteurized milk was reported; 16 persons with confirmed illness were identified.”

In the referenced raw milk outbreaks, 45 percent of the victims were less than 18 years old; 17 percent were younger 5, according to the Pennsylvania report.

“This is very important because children rely on adults for their food choices,” according to the state health department’s 2012 report.

Photo illustration

2012’s Campylobacter outbreakFollowing the string of outbreaks from 2007-2011, a four-state outbreak of Campylobacter infections was traced to a Pennsylvania raw milk dairy in 2012 — even though the interstate sale of raw milk is prohibited by federal law.

The state’s health department recorded 81 culture-confirmed victims, “plus many more ‘probable’ cases in persons whose illness was not confirmed by culture,” according to the department. “This was the largest raw milk outbreak in Pennsylvania in recent history.”

Less than half of the states allow sales of raw milk, with state statutes limiting sales only to herd-share owners. Pennsylvania is one of the few states that allow the retail sale of unpasteurized milk. However, the state health department’s website warns about the dangers of consuming raw milk, describing various bacteria and viruses often found in it.

States lawmakers expressed similar concern by requiring warning labels on raw milk sold in the state. Pennsylvania’s raw milk statute suggests the following warning label language:

“Raw milk has not been processed to remove pathogens that can cause illness. The consumption of raw milk may significantly increase the risk of foodborne illness in persons who consume it — particularly with respect to certain highly-susceptible populations such as preschool-age children, older adults, pregnant women, persons experiencing illness, and other people with weakened immune systems.”

The state health department’s raw milk report after the 2012 outbreak acknowledges that some people believe unpasteurized milk and products made with it have health benefits. But the Pennsylvania public health officials cautioned that there is not peer-reviewed, scientific research to support those claims.

“… the claims that raw milk helps improve certain illnesses and conditions are anecdotal and have not been borne out by scientific studies,” according to Pennsylvania’s report.

]]>http://www.foodsafetynews.com/2018/02/raw-milk-test-in-pennsylvania-prompts-campylobacter-warning/feed/0Hawaii reports first confirmed rat lungworm case of 2018http://www.foodsafetynews.com/2018/02/hawaii-reports-first-confirmed-rat-lungworm-case-of-2018/
http://www.foodsafetynews.com/2018/02/hawaii-reports-first-confirmed-rat-lungworm-case-of-2018/#respondMon, 26 Feb 2018 05:01:25 +0000http://www.foodsafetynews.com/?p=148404Continue Reading]]>The Hawaii Department of Health has confirmed the first case of rat lungworm disease in the state this year in an adult resident of West Hawaii on Hawaii Island.

The individual became seriously ill earlier this month and is being treated at a hospital. Laboratory results confirmed evidence of the rat lungworm parasite in the person’s spinal fluid.

The state health department has not been able to determine the specific source of the infection, according to a public alert. The department is unable to provide any additional specific information about the victim.

“This is a reminder for everyone to take precautions and control snail, slug, and rat populations in and around properties, and especially home and school gardens and farms,” according to a statement from Aaron Ueno, Hawaii District Health Office administrator.

“We know that slugs, snails, and rats in all counties carry the parasite that can cause rat lungworm disease, and rain with wet conditions often brings more of these garden pests.”

In Hawaii, people become infected by eating raw or undercooked infected slugs or snails. The snails and slugs are often found in and on fresh produce. It is not uncommon for people to become infected from undetected snails or slugs in salads.

Slugs and snails eat rat feces and serve as intermediate hosts for the parasites. Since the parasite cannot mature or reproduce in humans, they eventually die, but can cause physical problems. These include eosinophilic meningitis and ocular Angiostrongylus.

In Hawaii, 80 percent of the land snails are carriers of the parasite.

The most common symptoms of infection include severe headaches and neck stiffness, but symptoms may vary widely among cases. The most serious cases experience neurological problems, pain, and severe disability.

In 2017, there were 17 laboratory-confirmed cases of rat lungworm disease statewide.

The public is urged to take the following precautions to prevent rat lungworm disease:

Inspect, wash and store produce in sealed containers, regardless of whether it came from a local retailer, farmer’s market, or backyard garden.

Wash All fruits and vegetables under running water, especially leafy greens, to remove any tiny slugs or snails.

Control snail, slug, and rat populations. Eliminate slugs, snails, and rats around properties, and especially around home gardens and farms.

Some say the big question is whether the chicken or the egg came first, but public health pros say a more important question is whether you know the food safety do’s and don’ts involved with backyard flocks.

In 2017, live poultry was responsible for 10 Salmonella outbreaks in the United States, sickening more than 1,100 people across 48 states and killing one.

“Contact with live poultry or their environment can make people sick with Salmonella infections. Live poultry can be carrying Salmonella bacteria but appear healthy and clean, with no sign of illness,” according to the a warning from the Centers for Disease Control and Prevention.

People planning backyard flocks usually buy chicks in February. After six weeks they are moved from their indoor heat lamp environments to outdoor coops.

Most farm stores know the importance of encouraging handwashing after handling chicks in order to avoid issues of cross-contamination from hands. Furthermore, the CDC recommends always washing hands thoroughly with soap and water right after touching anything in the area where live birds live and roam.

Adults should always supervise handwashing for children. Poultry should not be allowed to live or roam inside the house, and children younger than 5 years old should not be allowed to handle or touch chicks, ducklings, or other live poultry without constant adult observation.

This chick season, remember to monitor for symptoms of Salmonella infection. Anyone that is exposed to backyard poultry and develops symptoms of Salmonella should seek medical attention and tell their doctors about the possible exposure so the proper diagnostic tests can be performed.

Symptoms for most people can include diarrhea, fever and abdominal cramps, beginning 12 to 72 hours after exposure to the bacteria.

Illness from Salmonella usually lasts four to seven days. In some people, the diarrhea may be so severe that the person needs to be hospitalized. Salmonella infections are more likely to be severe for children younger than 5 years, older adults and people with weakened immune systems, such as people with cancer, diabetes, and liver or kidney disease.

Those warnings did not report the number of illnesses. Today the Iowa health department reported 94 sick people are implicated: 28 of them have laboratory-confirmed infections from Salmonella typhimurium and 66 of them are probable cases.

All of the 28 confirmed sick people reported eating chicken salad from Fareway during the seven days before they became ill. Of the 66 probable victims for whom confirmation tests are pending, all reported eating chicken salad from a Fareway store in the week before they became ill.

Other probable cases have epidemiological links to a confirmed sick person, according to the Iowa health department update posted today.

Illness onset dates range from Jan. 1 through Feb. 16. There are likely more outbreak victims that are not yet showing up in state totals because of the lag time between illness onset, diagnosis and reporting to state officials.

In Minnesota, only one person had been confirmed as a victim of the outbreak, according to the state’s health department Facebook page. The sick person lives in Martin County.

The chicken salad linked to the outbreak was sold at all of Fareway Stores Inc. grocery stores in Iowa, Illinois, Minnesota, Nebraska and South Dakota, according to federal officials. Neither the official websites or Facebook pages for the Illinois, Nebraska and South Dakota health departments had any mention of the outbreak as of tonight.

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Advice to consumers“(The Food Safety and Inspection Service) FSIS is concerned that some product may be in consumers’ refrigerators or freezers,” according to the public alert posted by the U.S. Department of Agriculture Wednesday night.

“Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.”

Anyone who has eaten any chicken salad from Fareway stores and developed symptoms of Salmonella infection should seek medical attention and tell their doctors about the possible exposure to the bacteria.

Symptoms of a Salmonella infection, called salmonellosis, typically start 6 to 72 hours after exposure to Salmonella bacteria. However, in some people it takes two weeks for symptoms to develop.

Symptoms include fever, chills, diarrhea, abdominal cramps, headache, nausea and vomiting. These symptoms usually last for four to seven days.

Anyone can become sick with a Salmonella infection, but infants, children, seniors and those with weakened immune systems are at higher risk of serious illness.

Most people who become ill from a Salmonella infection will recover fully after a few days. It is possible for some people to be infected with the bacteria and not get sick or show any symptoms, but they are still be able to spread the infection to others.

]]>http://www.foodsafetynews.com/2018/02/chicken-salad-salmonella-outbreak-nears-100-cases-in-2-states/feed/0Food safety concerns at cannabis production facilities continuehttp://www.foodsafetynews.com/2018/02/food-safety-concerns-at-cannabis-production-facilities-continue/
http://www.foodsafetynews.com/2018/02/food-safety-concerns-at-cannabis-production-facilities-continue/#respondThu, 15 Feb 2018 05:00:33 +0000http://www.foodsafetynews.com/?p=148056Continue Reading]]>The legalization of cannabis in a growing number of U.S. states and Canadian provinces continues to raise concerns about a variety of food safety hazards, including pathogens such as Salmonella and E. coli.

“There are many food safety hazards associated with cannabis production and distribution that could put the public at risk, but are not yet adequately controlled,” Steven Burton of Icicle Technologies Inc. said earlier this month.

For example, pests in production areas can cause pathogenic contamination of cannabis products. But, cannabis operations often are not subject to federal pest control regulations that cover food and pharmaceutical operations.

Each week the FDA makes public warning letters that have been sent to food and drug manufacturers that have violated food safety procedures and controls, including the preparation, packaging, or holding conditions of products. However, because marijuana products are not legal under federal law, those regulations are not applied.

Another hazard involves the issue of product contamination from the employees during the various stages of the production process. The stakes for cross-contamination are the highest when employees are handling the product, making proper employee training and personnel hygiene policies should be is place at all marijuana growing and production facilities, Burton contends.

Unless cannabis products such as edibles can be treated the same as other food products and have a comprehensive food safety program including plans, procedures, training, monitoring and verification, hazards can be expected, according to Burton.

]]>http://www.foodsafetynews.com/2018/02/food-safety-concerns-at-cannabis-production-facilities-continue/feed/0Listeria found in NY raw milk; state urges public to throw it outhttp://www.foodsafetynews.com/2018/02/listeria-found-in-ny-raw-milk-state-urges-public-to-throw-it-out/
http://www.foodsafetynews.com/2018/02/listeria-found-in-ny-raw-milk-state-urges-public-to-throw-it-out/#respondWed, 07 Feb 2018 21:30:05 +0000http://www.foodsafetynews.com/?p=147836Continue Reading]]>New York officials again today warned the public to immediately dispose of unpasteurized Breese Hollow Dairy raw milk because of Listeria monocytogenes contamination. The state has issued Listeria alerts for the dairy’s raw milk at least three other times since 2007.

The David Phippen Farm, which operates under the Breese Hollow name, suspended operations on Feb. 2, when state agriculture officials informed the owners that a routine test sample showed preliminary positive results for Listeria monocytogenes.

Further laboratory testing completed Feb. 6 confirmed the presence of Listeria monocytogenes in the sample collected by the state inspector on Jan. 30.

As of 4:30 EST today no recalls had been posted by state or federal officials. The dairy does not appear to have a website.

“The producer is now prohibited from selling raw milk until subsequent sampling indicates the product is free from harmful bacteria,” according to the public health warning from New York Agriculture Commissioner Richard Ball.

“The department recommends that any consumers who purchased raw milk from Breese Hollow Dairy immediately dispose of it and call the Department at 518-457-1772 if they have questions.”

As of today, no confirmed illnesses are known by the department to be associated with the Breese Hollow unpasteurized milk.

However, it can take as many as 70 days for symptoms of Listeria infection to develop. The infection, Listeriosis, can cause serious illness and sometimes death, especially in young children, pregnant women and the elderly.

Anyone who has consumed milk from the Breese Hollow Dairy in Hoosick Falls, N.Y. — or served it to their children or guests who have developed symptoms of Listeria infection should immediately seek medical attention. Specific tests are required to detect it, so people should tell their doctors about their possible exposure.

Also, people who have consumed any of the Breese Hollow raw milk should monitor themselves for at least two months for symptoms.

Symptoms can include flu-like symptoms such as high fever, severe headaches, stiffness, nausea, abdominal pain and diarrhea, according to the agriculture commissioner’s statement. Listeriosis can cause also miscarriages and stillbirths in pregnant women.

“It is important to note that raw milk does not provide the protection of pasteurization,” according to the public warning

“Pasteurization is a process that heats milk to a specific temperature for a period of time to kill the bacteria responsible for numerous illnesses and diseases such as Listeriosis, Salmonellosis, Campylobacteriosis, typhoid fever, tuberculosis, diphtheria and brucellosis.

“Pasteurization of milk is recognized internationally as an effective means of preventing outbreaks of foodborne illnesses, including listeriosis.”

]]>http://www.foodsafetynews.com/2018/02/listeria-found-in-ny-raw-milk-state-urges-public-to-throw-it-out/feed/0Hepatitis A exposures at New York restaurant, senior homehttp://www.foodsafetynews.com/2018/02/hepatitis-a-exposures-at-new-york-restaurant-senior-home/
http://www.foodsafetynews.com/2018/02/hepatitis-a-exposures-at-new-york-restaurant-senior-home/#respondWed, 07 Feb 2018 05:00:27 +0000http://www.foodsafetynews.com/?p=147823Continue Reading]]>An employee at a restaurant and a senior living facility in Erie County, NY, who was infected with hepatitis A while working exposed hundreds of people to the highly contagious virus and there is very limited time for them to seek post-exposure vaccinations.

It is already past the treatment deadline for some patrons of Al-e-oops Restaurant in Lancaster and residents, their visitors and staff of Brookdale Senior Living in Williamsville. If not given within two weeks of exposure, the vaccination is not effective.

Erie County officials did not specify whether the strain of the virus isolated from the sick worker is the same that is responsible for a nationwide outbreak that has sickened more than 1,200 people, killing more than 40.

The exposure periods for the people who dined at or had carry-out from Al-e-oops are Jan. 20-23 and 27-30. For Brookdale residents and their guests, the exposure period was Jan. 16-31.

A free post-exposure vaccination clinic is scheduled today for Al-e-oops Restaurant customers according to statements during a Tuesday afternoon news conference with Erie County Executive Mark Poloncarz and County Health Commissioner Dr. Gale Burstein.

The public officials said residents, guests and staff of the Brookdale facility should contact management there for information about whether they should receive post-exposure treatment.

Anyone who was at the restaurant or senior living facility during the exposure periods and has developed symptoms of hepatitis A infection should immediately seek medical attention and tell their doctors about the possible exposure.

Also, because it can take up to 50 days for symptoms to develop, anyone who was at either of the locations during the exposure periods should monitor themselves for symptoms in the coming weeks.

Symptoms can include fatigue, poor appetite, nausea, vomiting, abdominal pain, fever, darkening of the urine, clay-colored stool, or yellowing of the eyes and skin. Some people who are infected do not develop symptoms.

People at highest risk of serious infections include the elderly, pregnant women and people with suppressed immune systems, such as cancer patients, organ transplant recipients or others with serious illnesses.

The free county vaccinations for Al-e-oops customers are available from 3-8 p.m. at the Bowmansville Volunteer Fire Association, Station No. 1, at 36 Main Street in Bowmansville. Only those who consumed food or beverages from Al-e-oops from Jan. 27-30 are eligible for the free vaccinations.

County officials ask that anyone who develops symptoms of hepatitis A to call the Erie County Department of Health at 716-858-2929. More information is available at the county website at www.erie.gov.

]]>http://www.foodsafetynews.com/2018/02/hepatitis-a-exposures-at-new-york-restaurant-senior-home/feed/0Nursing mom finds lizard in bagged salad; worried about babyhttp://www.foodsafetynews.com/2018/02/nursing-mom-finds-lizard-in-bagged-salad-worried-about-baby/
http://www.foodsafetynews.com/2018/02/nursing-mom-finds-lizard-in-bagged-salad-worried-about-baby/#respondTue, 06 Feb 2018 05:00:23 +0000http://www.foodsafetynews.com/?p=147787Continue Reading]]>Federal officials are investigating a report from a Maine woman who said she found a dead lizard while eating in salad made with a bag of chopped lettuce from California, according to state officials.

When Michelle Carr of Kittery, ME, found the dead reptile with her salad fork, she “immediately started to retch,” both WMUR Channel 9 News and seacoastonline.com reported.

Afraid for her health, she contacted the New Hampshire Department of Health and Human Services, the U.S. Food and Drug Administration and the management of the Shaw’s grocery store where she bought the bagged salad.

State officials told her the situation was not under their jurisdiction because the bagged lettuce was from California, local media reported.

A spokesperson from the state health department said the FDA is investigating the situation.

Channel 9 News reported that a spokesperson for Shaw’s said the company is working with its lettuce supplier to investigate the situation.

Carr, who is a registered nurse, told local reporters she was especially concerned when she found the 3-inch-long, dead lizard in her salad because its tail was missing. She wasn’t sure if she had ingested the tail and is worried that she may have been exposed to Salmonella or E. coli, even if she didn’t swallow the tail.

Reptiles are known to carry those and other bacteria, viruses and parasites, according to the federal Centers for Disease Control and Prevention.

As a nursing mother, Carr and her newborn both are in high risk categories for serious infection from pathogenic bacteria.

]]>http://www.foodsafetynews.com/2018/02/nursing-mom-finds-lizard-in-bagged-salad-worried-about-baby/feed/0Virginia Republican’s raw milk bill on today’s hearing calendarhttp://www.foodsafetynews.com/2018/02/virginia-republicans-raw-milk-bill-on-todays-hearing-calendar/
http://www.foodsafetynews.com/2018/02/virginia-republicans-raw-milk-bill-on-todays-hearing-calendar/#respondMon, 05 Feb 2018 06:24:59 +0000http://www.foodsafetynews.com/?p=147763Continue Reading]]>A committee hearing is set today in the Virginia legislature on a House bill that would clarify the state’s raw milk herd share law, according to the sponsor.

Republican Barry Knight of Virginia Beach introduced HB-825 on Jan. 9. A similar bill in the Virginia Senate, introduced by Republican Mark Obenshain of Harrisonburg, died on Thursday when a 7-8 vote failed to advance it out of committee.

The state does not allow the sale of raw, or unpasteurized, milk. However, it does allow dairy farmers to sell shares in a cow or a herd to individuals. The individuals who own shares are allowed to receive raw milk, but they cannot sell or distribute it to others.

Knight’s bill that is on the hearing calendar today for the House Committee on Agriculture, Chesapeake and Natural Resources would require that herd share agreements are in writing. It would also require that dairy owners file the agreements with the state.

In addition, the Republican’s bill includes reporting requirements for anyone involved in a herd share agreement — or any physician — who becomes aware of an illness related to the consumption of raw milk. The illnesses would have to be reported to local health departments as well as the state’s agriculture commissioner.

The bill would mandate that illnesses be investigated. It would give state officials the right to have free access to any location relevant to such investigations.

Also, owners of shares would assume “joint liability associated with the milking herd and any milk produced by such herd and stored, or packaged, at the farm…” They would also be required to acknowledge “the inherent dangers of consuming unpasteurized milk that may contain bacteria, such as Brucella, Campylobacter, Listeria, Salmonella, and E. coli; that has not been pasteurized to remove bacteria; and that is particularly dangerous to children, pregnant women, and those with compromised immunity.”

Dairy operators would have to label all raw milk distributed to shareholders with the dairy’s name, address and contact information. The raw milk labels would also have to include a consumer advisory indicating the danger of consuming unpasteurized animal-derived foods that have not been processed to remove pathogens.

The Virginia Department of Health, as well as other local and state health departments across the country, the U.S. Food and Drug Administration and the Centers for Disease Control and Prevention all warn against consuming unpasteurized milk or products made with it.

]]>http://www.foodsafetynews.com/2018/02/virginia-republicans-raw-milk-bill-on-todays-hearing-calendar/feed/0Cheese maker did not test raw milk for E. coli ; 1 died, 25 fell illhttp://www.foodsafetynews.com/2018/02/scottish-cheese-maker-did-not-test-for-e-coli/
http://www.foodsafetynews.com/2018/02/scottish-cheese-maker-did-not-test-for-e-coli/#respondThu, 01 Feb 2018 05:00:30 +0000http://www.foodsafetynews.com/?p=147674Continue Reading]]>The owner of Scotland’s Errington Cheese Ltd. told a court this week that her business did not test its products for a harmful strain of E.coli that claimed the life of a 3-year-old child during a 2016 outbreak.

Selina Cairns said her firm did not carry out spot checks on the raw milk used in its cheeses to detect E.coli 0157. The company was linked to the 2016 outbreak that also sickened 25 other people, but the Crown Office declined to pursue criminal proceedings because of a lack of evidence linking the firm to the death of the girl from Dunbartonshire.

No traces of E.coli 0157 were found in cheeses made by Errington, but other types of the bacteria were, which led food safety agencies to name the firm’s as the source of the outbreak.

The company makes a range of products from unpasteurized milk on its farm in Carnwath, Lanarkshire. Environmental workers seized batches of its Lanark Blue and Corra Linn cheeses as a result of the 2016 outbreak.

Now, the firm is locked in a battle with South Lanarkshire Council, which is attempting to have cheese produced by the manufacturer declared unfit for human consumption and destroyed. At a civil hearing at Hamilton Sheriff Court, Cairns said there was conflicting guidance about the need to test for the bug, and that she had been advised it was not necessary, according to a report in The Scotsman newspaper.

“South Lanarkshire Council and Food Standards Scotland said I should have been testing for it and I am obviously testing for it now,” The Scotsman quoted her as saying. “I accept in hindsight it might have been sensible to have tested for it every six months, but I’m not really quite sure how that would have helped.

“In retrospect it’s quite easy to look at things differently. I know a lot of cheese makers in the UK and none of them were testing for E.coli 0157 before the summer of 2016.”

Cairns also said that since the outbreak, the company began including warnings on its raw milk cheeses labels to say they are not safe for children, pregnant women and elderly people.

Workers at Errington Cheese Ltd. work the excess moisture out of cheese curd.

However, she said, she had no control over who ate the cheeses after they were sold to retailers.

“I can’t control what people do with it after the point it leaves me. In most delicatessens, customers speak to the person behind the counter.”

The hearing before Sheriff Robert Weir continues.

Two days before Christmas, the company recalled all batches, all sizes and all date codes of its Dunsyre Blue cheese because the product contained Listeria monocytogenes, Food Safety News reported.

The recall notice put Errington’s Dunsyre Blue back in the news just two months after the Crown decided not to prosecute the company for the product.

On Dec. 12, Errington recalled a single batch (J9) because “routine customer testing” found Listeria monocytogenes in a pasteurized sample. And on Dec. 23, the Food Standards Agency of the United Kingdom and Food Standards Scotland announced that because further testing by Errington found Listeria in other batches, it was all recalled.

Listeria causes symptoms that are much like the flu, including high temperatures, muscle aches, chills and diarrhea. Rare cases of the infection can cause more severe complications, including meningitis. Elderly people, pregnant women and unborn babies, infants and people with weakened immune systems are especially at risk.

Since the Health Protection Scotland report that linked Errington to the E. coli outbreak, it has produced Dunsyre Blue with pasteurized milk on new equipment and has said it spent more than $1 million to restore its name.

Food Standards Scotland’s management of the investigation was criticized for its handling of the probe. Errington is described by some as a pioneer in artisanal cheese-making in Scotland.

]]>http://www.foodsafetynews.com/2018/02/scottish-cheese-maker-did-not-test-for-e-coli/feed/0Iowa lawmakers look at raw milk again; previous efforts failedhttp://www.foodsafetynews.com/2018/01/iowa-lawmakers-look-at-raw-milk-again-previous-efforts-failed/
http://www.foodsafetynews.com/2018/01/iowa-lawmakers-look-at-raw-milk-again-previous-efforts-failed/#respondWed, 31 Jan 2018 06:07:12 +0000http://www.foodsafetynews.com/?p=147666Continue Reading]]>A subcommittee of three state legislators in Iowa voted 2-1 Tuesday to advance a bill that would allow dairy operators in the state to sell unpasteurized milk direct to consumers.

Similar bills have not survived in the Iowa Legislature in recent years. This year the effort in the Iowa House was assigned to a subcommittee of the Local Government Committee.

The subcommittee vote Tuesday was along party lines, with Republicans Greg Heartsill, the sponsor, and Bobby Kaufmann in favor of it. Democrat Art Staed voted against advancing the measure.

Supporters say it’s a matter of food freedom. They want to determine for themselves and their children whether they drink milk that has been pasteurized to kill bacteria, viruses and parasites. They contend so-called raw milk is more nutritious and safe.

Opponents — which include health care professionals and public health departments from local, state and federal levels — say it’s too dangerous, especially for children because their immune systems are not fully developed. Immature immune systems and suppressed immune systems, such as those in elderly people, cancer patients and others, cannot successfully fight the E. coli, Salmonella, Campylobacter and other bacteria that is often present in unpasteurized milk, health officials advise.

The debate is being played out in legislative bodies across the country. Federal law prohibits the interstate sale of unpasteurized milk, but sales within a state are up to state lawmakers.

Most states prohibit all sales of unpasteurized, raw milk. Some allow farm-to-consumer sales, which is the route the Iowa bill sponsored by Republican Greg Heartsill is taking.

A few states allow herd-share sales. In those situations, consumers must buy a “share” in a dairy herd and in return for regular payments can receive raw milk. A small minority of states allow retail sales of raw milk, which makes it available in grocery stores and other locations.

The Iowa bill, HF2055, would require special warning labels on raw milk containers that dairies sell direct to consumers. The bill provides specific language for the labels and other requirements.

“The label shall be permanently affixed to the container,” according to the bill. “The words on the label shall be printed using upper case letters in at least twelve point boldface type. If the container includes a main informational or advertising panel, the label shall be part of the panel.”

This container holds raw milk not subject to state inspection or other public health regulations that require pasteurization and grading.”

As of Tuesday night, the bill had not been further scheduled for consideration in the House.

Some lawmakers want it moved out of the Local Government Committee and assigned, instead, to the Agriculture Committee for the next phase. If enacted, the Iowa Department of Agriculture would have the responsibility for enforcing the new law.

As defined in the current version of the bill, violations would be misdemeanors, punishable by up to 30 days in jail and/or a fine of $65 to $650.

Ron and Darlene Fields had been married for 26 years when they decided to take a “free” 12-day trip to Hawaii in fall 2016.

Ron was 62 then, and his construction business in Sarasota, FL, was really taking off. Darlene, who does paperwork for the company, had saved up credit card reward points so they could fly to Los Angeles, spend a night there and then fly to Maui for five nights before moving on to the Big Island.

The only things they expected to pay for were food and an excursion from one side of the Big Island to the other.

The Fieldses, physically fit and devoted for the past dozen years to eating organically, were a couple of days away from heading home when Ron got sick.

“My husband woke up in the middle of the night and couldn’t quite describe what was going on with his skin,” Darlene said during a telephone interview from their Florida home. “It was worse in L.A., and more when we got home. … We arrived home on a Saturday and by Thursday, he laid down in the bed — and he couldn’t get up for months.

“He called it burning skin pain. Then he started to have bladder problems and couldn’t urinate.”

Ron and Darlene Fields would end up taking a journey longer than any they’d imagined when they booked their flight to Hawaii.

Along the way, they’d go to emergency rooms, a hospital in Gainesville, FL, and an integrated health center. They’d see neurologists and urologists, general practitioners and meningitis specialists, medical marijuana consultants and acupuncturists and hypnotists.

The causeThe likely culprit behind it all: a tiny slug hiding in one of the many salads the couple ate during their trip.

The slug likely was home to a disgusting little parasite called rat lungworm that is carried in rat feces, which slugs and snails eat. The slugs and snails serve as intermediate hosts for the rat lungworms, which can’t mature or reproduce in humans but can cause a host of physical problems including eosinophilic meningitis and ocular Angiostrongylus if people ingest them.

The semi-slug, officially known as Parmarion martensi, is shown here on a nickel for scale. Photo courtesy of the Hawaii Department of Health

Rat lungworm infections typically come from eating raw or undercooked snails — or slugs — that can be in lettuce or other raw produce that hasn’t been washed thoroughly and/or cooked throughly. It has been endemic in Hawaii for at least the past 50 years, according to public health records.

Ron and Darlene Fields didn’t eat any snails, so they’re pretty sure Ron contracted the infection from a salad, which they ate every day of their vacation.

“You know, a Caesar salad or whatever they had in the restaurants,” Ron said in recent days.

Experts say early symptoms of rat lungworm infection can include headaches, neck stiffness, nausea and vomiting and that the illness might incubate for a single day or for as long as six weeks before symptoms appear. Infected people are not contagious. Recovery time varies in many cases from a couple of weeks to a couple of months.

Not so in the case of Ron Fields.

“We would go to the emergency room and to our family doctor. We tried acupuncture for the pain,” Darlene said. “During the couple of weeks after we arrived home, I could get him in the car and get him to the emergency room, but when he was home, he just lay in bed, too weak to walk, and any jostle in the car just caused excruciating pain.”

How they discovered the causeA couple of weeks into the whole thing, Darlene’s mom was flipping through the TV channels one day and caught the words “Big Island” and “rat lungworm” on the Animal Planet network. That sent Darlene on an internet search that led them to the answer.

Rat lungworm disease is reported in about 30 countries in Asia, Africa and Caribbean and Pacific Islands. In Hawaii 80 percent of land snails carry the parasite, which has caused two deaths in the islands since 2007. The state typically experiences one to nine rat lungworm cases a year.

In 2017, however, the Hawaii Department of Health recorded 18 laboratory-confirmed cases, said Anna Koethe of the department’s communications office.

The life cycle of the rat lungworm parasite, as depicted by the Hawaii Department of Health.

Ron Fields’ case is one of an unknown number not included in the public count because his illness, like other people who get sick after returning home, wasn’t reported to Hawaiian public health authorities.

In fact, despite dozens – if not hundreds – of medical tests, doctor visits and exams, Ron never got confirmation that he was infected by rat lungworm disease.

“We were confident of what it was, but they wanted to do another spinal tap to take more fluid, and my wife said no,” he said.

“It was confirmed that it was a parasitic form of meningitis, though.”

During all of their efforts to get a diagnosis and help, they encountered no one in Florida who had heard of the condition.

”They diagnosed all these silly things,” said Darlene. “We thought he was dying, and they said acid reflux, stress. It was just weird. Even after we found out what it was and told doctors, nobody had ever heard of it.

“We diagnosed it ourselves from the internet. I called the Big Island, the hospital, the CDC, I think, trying to get hold of a doctor who had treated it to see what we could do. … I finally called an emergency room in Honolulu and got a doctor who said it was untreatable but it would go away eventually.

“I said, ‘How long?’ and she said, ‘A long, long time.’ She said, ‘months,’ and I said, ‘He won’t make it months.’ ”

In the end, Ron Fields spent 10 months with a catheter because he couldn’t urinate. He spent nine days he doesn’t remember in the Gainesville hospital. He had IV treatments of vitamin C and he had problems with his bowels. He developed meningitis and had to have a spinal tap.

The time in Gainesville was a nightmare, Darlene said.

“All I did was tell my story every day, all day long,” she said. “Students, neurologists, doctors – and nobody knew anything. They were giving him a lot of antibiotics … trying to eliminate kinds of meninigitis.

“There was nothing to do to help him. He was losing weight. He was getting weaker and sicker instead of better. We went home after nine days and between October 2016 and January or February 2017, he determined he was never going to get better.”

Ron Fields is thankful that he is able to get out of bed, work some days, and spend time with family. Photo courtesy of Darlene Fields

Good days and bad daysRon is 64 now, and, most days, he goes to work but does less physical labor. He’s lost weight and agility.

“I don’t know if words can really describe (it),” he said. “It’s been challenging. As far as my balance and ability to be able to work every day without disability is about 90 percent.

“It took a while to get there. I still suffer from the neuropathy from the nerve damage that happened to me, and it’s just been a real struggle with that.”

Said Darlene: “Now, every morning he has to go through agony just to get his shirt on. It hurts so badly.”

Ron had to kick morphine, which doctors had him on for three or four months for the pain. He takes a nerve pain medication, but the Fields worry that it’s not good for him long-term. So, he uses medical marijuana, which has been legal in Florida since 2016.

The marijuana, which he uses in vaping form, makes life tolerable.

“We’re so thankful that medical marijuana is legal in Florida,” said Darlene, adding that it helps her husband sleep.

It doesn’t get him high.

“He doesn’t act drunk or high or anything but he’s not able to think as clearly,” she said.

“I thought it was wrong before,” she said of marijuana use. “But a neurologist recommended it and as a Christian he explained how he used to feel the same way, but as soon as we realized how many people it helped … it doesn’t bother us at all.

“Being able to sleep now is a big boost,” Darlene said.

The Fieldses have a type of alternative health insurance through Christian Healthcare Ministries for major medical expenses, but a lot of the treatment and pain relief they tried wasn’t covered.

It’s been challenging, Ron Fields said, but they’ve had help.

“I am a Christian, and if it wasn’t for the love of Jesus Christ and the relationship I have with him to give me the strength, I would never have made it.

“I have good days and I have bad days.”

Ron said he doesn’t rule out a return to Hawaii, but both he and his wife say they’d do things differently – no salads, and probably not even fruit or fruit juice.

“It’s changed our lives,” Darlene said. “We’ve lost hundreds of thousands of dollars. His business was really starting to thrive … and when we came back, he just couldn’t work.”

They considered seeking compensation through a lawsuit but since they don’t know where Ron picked up the parasite, there’s really no one to sue.

“We don’t want to sue,” she said. “That’s not the point. What bothered us is that nobody knew about it. We wouldn’t have gone to Hawaii in the first place, and we certainly wouldn’t have eaten like we did.

“We went to Hawaii because I always love to find ways to travel for free … I tell everybody it was the most expensive free trip ever.”

Public health actionThe Hawaii Department of Health launched a statewide public education campaign to raise awareness and inform people about best practices they can implement into their daily routines to prevent the spread of rat lungworm disease.

The first initiative, launched late in 2017, included a statewide broadcast media component through a partnership with the Hawaii Association of Broadcasters.

The campaign consists of three radio and three television commercials currently airing on 40 radio stations and seven television stations through the end of June 2018.

The department also has large-scale graphic advertisements displayed in malls and shopping centers across the state. It’s educational materials include rack cards, door hangers and posters that are being distributed during community events and health fairs.